Stovies - BOELIEBEEF GEREG:
.by Kos vir kampeerders met idees vir kampering on Friday, June 3, 2011 at 1:54pm.
Uie, so 3 – 4 , maar ek hou nogal van uie, so ek sal nog meer insit.
Knoffel (dis my eie toevoeging, maar ek like dit ook!) So een huisie, fyn gekap.
Braai die lotjie in botter/marge (verkieslik nie olie nie, die botter gee ‘n lekker smaak) tot sag.
Boeliebeef 1 – 2 blikkies, opgesny in blokkies.
Roer in saam met die uie en braai dit ‘n rukkie.
Skil aartappels, soveel as wat jy dink genoeg is vir jou mense – dis die aartappels wat hulle gaan dik maak.
Sny in kleinerige blokkies en gooi bo-op die uie-en boeliebeefmengsel. MOENIE DEURMEKAAR ROER NIE.
Geur met sou en peper.
Gooi ‘n knertsie water by – so 50 ml
Baie NB:
Stip met botter/margarien.
Sit deksel op en kook tot gaar. (ongeveer ‘n uur) Matige hitte
Die uie en boeliebeef behoort effens aan te brand – dis deel van die lekker.
Roer die hele spulletjie deurmekaar en enjoy!
BOELIEBEEF-KONKOKSIE:
.by Kos vir kampeerders met idees vir kampering on Monday, June 6, 2011 at 4:57pm..
125 g spekvleis in stukkies gesny
2 knoffelhuisies, fyngedruk
2 ertappels, geskil en in blokkies gesny
2 groot ryp tamaties, ontvel en fyngekap
250 ml hoenderaftreksel of een hoenderblokkie, of hoendersop
1 blik bief in blokkies gesny
2 ml gemengde kruie
sout en peper
4 snye roosterbrood met botter gesmeer en in vingers gesny.
Braai die spekvleis tot gaar, maar nie bros nie.
Voeg knoffel en ertappels by en roerbraai ongeveer 1 minuut lank.
Voeg die tamaties en aftreksel by.
Verlaag die hitte en prut tot ertappels gaar is,
Voeg die res van die bestanddele by behalwe die roosterbrood.
Prut saam vir 5 minute.
Dien op met die gesmeerde roosterbrood.
Genoeg vir 4 mense.
DEEG VIR BULLYBEEF-SKYWE:
by Kos vir kampeerders met idees vir kampering on Wednesday, April 27, 2011 at 12:26pm
Klits 125 ml melk en 1 eier saam.
Voeg by: 180 ml koekmeelblom
5 ml sout
knypie peper
Meng tot gladde beslag.
Doop skyfies vleis (± 1 - 1½ cm dik gesny) in beslag en braai in olie.
TOASTED BULLY BEEF SAMIES:
Bread, margerine and your choice of filling (Try Bully Beef with tomato onion and cheese and chutney)
Prepare sandwich as normal, buttering the outside thoroughly. Place whole on skottel and brown both sides.
KOOL EN BOELIEBIEF:
2 uie in ringe gesny
3 knoffelhuisies, fyngedruk.
Olie
700g kool in dun repies gesny
5 aartappels
5 ml karwysaad
1 blik boelie
1 k vleisaftreksel of oxo
sout en peper
knypie neutmuskaat
Soteer die uie & knoffel in bietjie olie tot sag.
Voeg kool & karwysaad by en roerbraai tot glansend.
Skep uit en hou eenkant.
Braai biefblokkies bruin in dieselfde pan & skep uit.
Voeg meer olie by indien nodig, en braai aartappelblokkies effens.
Voeg aftreksel by, bedek en prut tot sag.
Voeg kool en bief by en meng deeglik.
Geur na smaak en dien warm op.
Genoeg vir 6 persone.
BULLYROL: [(Maureen van Lill)]
Bestanddele
1 x Blaardeeg
Marmite
1 eier (geklits)
1 blikkie bullybief
1 ui - fyngekap
Koppie kaas
2 eetlepels Chutney
Green Pepper na smaak (opsioneel)
Metode
Kap die ui fyn.
(Ek kook die fyngekapte ui met 'n bietjie water in die mikrogolf vir so 1 minuut net om die ergste branderigheid uit te haal).
Meng die ui en Bullybief.
Rol blaardeeg oop.
Neem die agterkant van 'n teelepel en "smeer" die marmite eweredig oor die blaardeeg.
Skep bogenoemde gemengde bestanddele op blaardeeg. Versprei eweredig. Rol blaardeeg op.
Plaas op bakplaat.
Sny blaardeeg ? moenie deursny nie.
Verf geklitste eier oor vleisrol.
Bak op 180 grade tot goudbruin.
Kan warm of koud geniet word.
Kan ook as hoofgereg bedien word, met slaai daarby.
VINNIGE BOELIEBIEF PASTA:
Hierdie gereg kan binne 30 minute voorberei word en is ideaal as al die vleis al op is.
• 2 kg Pasta
• 4 teelepels sout (vir pasta)
• 5 blikkies boeliebief (in klein blokkies gesny)
• 3 blikkies tamatie-en-uiesmoor
• 3 blikkies pitmielies of geroomde suikermielies
• 4 uie en groen rissie in repies gesny (opsioneel – braai apart in olie)
• sout, peper en ander smaakmiddels
Kook pasta gaar. Voeg alles daarby in en laat deurwarm word vir nog 15 minute. Bedien dadelik.
BOELIEBIEF VETKOEK: [Ma San vanuit Niekerkshoop]
500ml (2 koppies) koekmeelblom
5ml (1 klein teelepel) sout
10ml (2 teelepels) bakpoeier
1 eier
water of melk
1 blik (340g) boeliebief, fyngedruk
Meng bestandele met water of melk en maak aan soos vetkoek deeg. Voeg die boeliebief by. Bak soos vetkoek in warm olie. Strooi Aromat of Fondor oor.
EENBAKETE MET SOUTBEESVLEIS: [maak hom in jou potjie]
Bietjie olie
2 Uie Gekap
½ Pakkie Spek, gekap
2 Knoffelhuisies, gekneus
½ Teel Gedroogde pietersielie
1 Rooi Soetrissie, ontpit en in blokkies gesny
1 Blik Soutbeesvleis, fyn gemaak
1 Blik Geroomde sampioene
1 Blik Sampioene in skyfies gesny
2 Teel Bruinsuiker
1 Teel Kerriepoeier
3 Eetl Blatjang
1 Teel Worcestersous
Sout en gemaalde swartpeper na smaak
1 Koppie Water
3 Koppie Amper gaar rys
1 Koppie Cheddarkaas, gerasper
Stel oond op 180C. Soteer uie, spek en knoffel oor lae hitte tot sag. Voeg pietersielie en soetrissie by en soteer nog ‘n bietjie. Voeg die soutvleis en al die sampioene by. Meng suiker, kerrie, blatjang, worcestersous, sout en peper met water en roer goed deur. Voeg by vleismengsel in kastrol en prut oor lae hitte vir 5 minute. Skep rys in ‘n groot genoeg gesmeerde oondbak. Skep vleismengsel bo-op en sprinkel kaas oor. Bak vir 30 minute of tot alle vloeistof geabsorbeer is.
CHAKALAKA BOELIEBEEF: [onbekend]
Ek het altyd die gereg vir die kinders gemaak toe hulle nog in die huis was. Ek het dit ook altyd vir die manne gemaak as ons in die veld is en hulle het gesmul daaraan.
Hierdie is 'n "stew" en niks word gebraai nie. Daar's nie 'n voorgeskrewe resep nie en alles word volgens smaak en grille bygevoeg. Een blikkie "Boelie Beef" vir drie porsies.
Plaas die Boelie Beef in 'n medium pot.
Vul met water totdat die Boelie Beef net bedek is en laat kook.
Sit een blokkie hoender ekstrak by.
Kerf een ui by
Snipper een tamatie en gooi by.
Een telepel knoffel, of na smaak.
Een telepel bruin asyn
Voeg van jou gunsteling kerrie by volgens smaak.
Half tot een telepel borrie.
Sny een medium aartappel in klein blokkies en voeg by.
Jy kan 'n derts appelkooskonfyt of bruinsuiker ook bysit as jy wil.
Plaas die deksel op en laat die goed prut oor 'n lae hitte.
Roer af en toe en druk die Boelie Beef in stukkies soos dit sag word en voeg water by indien nodig.
Net voor die aartappels sag is, gooi jy 'n blikkie chakalaka by. (Medium Spice)
Sodra die aartappels sag is kan jy maar weglê.
Dit is heerlik op pap, rys, roosterbrood of saam met 'n broodrolletjie.
CORNED BEEF HASH CAKES: [Super Food Ideas - Photography by Steve Brown]
Ingredients
1.2kg potatoes, whole, unpeeled
350g sliced corned beef, roughly chopped
2 tablespoons wholegrain mustard
1/4 cup finely chopped chives
2 eggs, lightly beaten
1 cup Plain Flour
2 tablespoons olive oil
1 tablespoon butter, melted
fruit chutney, to serve
METHOD:
Line a baking tray with baking paper. Place potatoes into a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 25 to 30 minutes or until tender. Drain. Allow to cool for 10 minutes.
Roughly mash potatoes (so that they are still chunky). Set aside for 30 minutes to cool completel
Add beef, mustard, chives, eggs, and salt and pepper to potato. Stir until combined. Place flour into a separate bowl. Using 1/4 cupful of mixture at a time, shape potato mixture into 8cm (diameter) patties. Place onto prepared tray. Refrigerate for 2 hours or until firm. Lightly coat patties in flour.
Preheat a barbecue plate over medium heat. Combine oil and butter. Brush over barbecue plate. When sizzling, add patties. Cook for 3 to 4 minutes each side or until golden. Serve with chutney.
CORN BEEF CABBAGE ROLLS:
Ingredients:
1 large head cabbage or 2 medium heads
3 cups diced cooked corned beef
3 cups diced cooked potatoes
1 teaspoon dried leaf thyme, crumbled
dash black pepper
1/2 teaspoon salt
1 large egg, slightly beaten
1 cup beef broth
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup shredded mild Cheddar cheese
salt and pepper, to taste
PREPARATION:
Heat oven to 350°.
Separate leaves from cabbage. Put leaves in a large cooking pot with a little water; cover and let the leaves steam just until slightly wilted and flexible.
In a large bowl, combine the diced leftover corned beef with the potatoes, thyme, salt, and pepper. Stir in the egg. Shape some of the corned beef mixture into a small ball, depending on the size of the cabbage leaf you are stuffing. Place on the cabbage leaf, tuck sides in, and roll up. Place in a large baking dish or Dutch oven, seam-side down. Repeat with remaining corned beef mixture and cabbage leaves, until all are used. If you have any cabbage leaves left, you can add them to the pot. Pour beef broth over the cabbage, cover tightly, and bake for about 30 to 40 minutes.
Meanwhile, make the sauce. In a saucepan over medium heat, melt the 2 tablespoons of butter. Stir in flour until blended and smooth. Add the milk and continue cooking, stirring, until thickened. Add the cheese and cook until melted. Taste and add salt and pepper, to taste.
Serve cabbage rolls with the cheese sauce.
Serves 6 to 8.
MY WENK:
Kan in platboompan gedoen word by 'n kamp of in jou Buksie-oondjie.
Hierdie kan jou “corn beef’ wees wat van gekookte “Silverside” gemaak word of jy kan die blikkies “bully beef” gebruik.
CORNED BEEF AND RICE:
Ingredients
Corned beef (I used the canned stuff - love that key thingie)
Eggs
Rice, preferably a day old
How to make Corned Beef & Rice:
This is a very simple one to make, but great for a lazy Sunday morning. This is a comfort food for me - my father used to make it every once in a while when I was a kid.
1.Break up the corned beef in the pan. It's oily enough so shouldn't really be any need for more oil unless your heart is aching for another clog.
2.Add in the rice bit by bit. The corned beef can be quite salty so you'll want at least a 2:1 ratio of rice to corned beef. Break it up and fold together with your weapon of choice.
3.Last, make a well in the center of the pan and cook the eggs about 3/4 of the way through before mixing in with the rest.
Note: An alternative to mixing the egg in is to poach it top by adding the egg after it's all finished on top and letting it sit with the cover on. The runny egg goes well with the salty corned beef.
CORNED BEEF HASH WITH JICAMA: [from MasterCook]
Corned Beef Hash and Cheese Casserole:
Recipe By :Ginny Larsen
Serving Size : 4
12 to 18 ounces corned beef, canned (depending on what brand you use)
4 cups turnips -- (about 4 medium turnips, or use 4 cups jicama) peeled and diced small
1/2 medium onion -- chopped (or you can use 1/8 cup of onion flakes)
2 cups fiesta blend shredded cheese (or cheddar)
3 eggs
1/2 cup parmesan cheese
METHOD:
About 30 minutes before you put the casserole together, dice the turnips and let them soak, either in milk (but then you are getting the lactose), or better, in water with sweetener added. I used Fasweet liquid sweetener. It cuts the bitter taste of the turnips and makes them more "potatoey" like. this is optional, but I think it makes them better. Also sprinkle in some salt to the water. I didn't measure, just poured some in. Stir and let sit for 30 minutes. (If you use jicama you can soak in salted water for about 30 min.)
Drain the turnips and cook in boiling water for 10 minutes (20 for jicama, or until tender). Drain. Cut up the corned beef into cubes or shred with fork, and mix both the turnips and the corned beef in a baking dish. Sauté onions. Mix in onions and 1 1/2 cups of the cheese. Beat eggs and stir them into the casserole. Sprinkle the top with remaining Fiesta blend cheese, and the parmesan cheese.
Bake in a preheated 350 degree F. oven for 45 to 50 minutes or until lightly browned on top and knife inserted in center comes out clean.
MY WENKE:
Maak in platboompot soos wat jy sou potbrood bak of in jou Buksie-oondjie.
JICAMA - Is 'n soet bolgroente, lyk soos 'n aartappel of raap. Smaak is baie soos 'n "gem squach".
BULLY BEEF BONANZA: [THE BUTLERS]
Friday night supper in our household is a very casual affair. When its not Pizza from Butlers its normally a one pot fits all kinda dish.
Tonight is an oldie but goodie.
1 tin Bully-beef(Corned meat) chopped into very small cubes
1 tin baked beans in tomato sauce
1 onion- chopped
1 tin chopped peeled tomato
1 tsp salt
1tsp dhania powder
1 tsp chilli-powder
1 tsp brown sugar
2 Tbls chutney
METHOD:
Fry the onions in a little olive oil.
Add the remainder of the ingredients and stir frequently until it begins to boil.
Turn down the heat and simmer for 10 minutes, stirring occasionally to prevent burn.
Serve with rice.
Delicious, oh so very easy, and very little washing up to do. Perfect for a Friday night.
BULLY BEEF BREDIE:
2 kop gevriese gemengde groente
3 aartappels gewas, geskil en gaargemaak
1 blik bully beef
1 kop atchar
METODE:
Sit die groente, aartappels en bully beer in ‘n braaipan.
Verhit oor lae tempratuur tot by kookpunt.
Voeg die atchar by, meng deeglik.
Bedien met rys of brood.
OWAMBO-SPECIAL: [JOHAN BUITENDACH]
4 blikkies tamatieboontjies [baked beans]
1 blikkie appelkooskonfyt
2 blikkies boeliebeef, in blokkies gesny
2 uie gekap
2 rissies, fyn gekap
2e chutney
Sout en peper na smaak
MAAK DAN SO:
Sit die bestanddele in ‘n pot en prut vir 15 minute tot gaar.
Bedien saam met rys, pap of kapokaartappels.
Ook lekker vir ontbyt met brood en gebakte eier.
CORNED BEEF HASH AND CHEESE CASSEROLE: [Recipe By :Ginny Larsen]
Serving Size : 4
12 to 18 ounces corned beef, canned (depending on what brand you use)
4 cups turnips -- (about 4 medium turnips, or use 4 cups jicama) peeled and diced small
½ medium onion -- chopped (or you can use 1/8 cup of onion flakes)
2 cups fiesta blend shredded cheese -- I get it at Walmart (or cheddar)
3 eggs
½ cup parmesan cheese
WHAT TO DO:
About 30 minutes before you put the casserole together, dice the turnips and let them soak, either in milk (but then you are getting the lactose), or better, in water with sweetener added. I used Fasweet liquid sweetener. It cuts the bitter taste of the turnips and makes them more "potatoey" like. this is optional, but I think it makes them better. Also sprinkle in some salt to the water. I didn't measure, just poured some in. Stir and let sit for 30 minutes. (If you use jicama you can soak in salted water for about 30 min.)
Drain the turnips and cook in boiling water for 10 minutes (20 for jicama, or until tender). Drain. Cut up the corned beef into cubes or shred with fork, and mix both the turnips and the corned beef in a baking dish. Sauté onions. Mix in onions and 1½ cups of the cheese. Beat eggs and stir them into the casserole. Sprinkle the top with remaining Fiesta blend cheese, and the parmesan cheese.
Bake in a preheated 350 degree F. oven for 45 to 50 minutes or until lightly browned on top and knife inserted in center comes out clean.
MY WENK:
Maak in platboompan met deksel op en kooltjies op die deksel.
CORNED BEEF AND RICE:•
Ingredients
Corned beef (I used the canned stuff - love that key thingie)
Eggs
Rice, preferably a day old
This is a very simple one to make, but great for a lazy Sunday morning. This is a comfort food for me - my father used to make it every once in a while when I was a kid.
1.Break up the corned beef in the pan. It's oily enough so shouldn't really be any need for more oil unless your heart is aching for another clog.
2 Add in the rice bit by bit. The corned beef can be quite salty so you'll want at least a 2:1 ratio of rice to corned beef. Break it up and fold together with your weapon of choice.
3 Last, make a well in the center of the pan and cook the eggs about 3/4 of the way through before mixing in with the rest.
Note: An alternative to mixing the egg in is to poach it top by adding the egg after it's all finished on top and letting it sit with the cover on. The runny egg goes well with the salty corned beef.
BULLY BEEF WITH RICE AND VEGGIES:
This is a really quick and cheap dinner option. It will take you approximately 15 min to make it, depending on the rice cooking time. It will feed 2 extremely hungry adults or family of 4 (2+2) if you eat regularly In case you want to make more food at a lower cost, just add more rice.
So what will you need:
200g of rice
350g of corned beef
3 medium size peppers
3 medium size onions
1 x tin of sweetcorn (optional)
WHAT TO DO:
Step 1: Cook the rice. It is important NOT to overcook it, as it will be heated up again with everything else at the final stage.
Step 2: Cut your corned beef into small cube sized pieces. Cut peppers and onions into large size chunks cut everything into big chunks.
Step 3: Preheat a big frying pan and add some oil olive. When hot add the onions and peppers, and cook slightly. After 3 to 4 minutes add the corned beef and sweetcorn, if you choose to use it. Cook for additional 2 minutes.
Cook lightly, so veg are not over cooked.
Add corned beef and sweetcorn (optional).
Step 4: At this point your rice should be cooked and drained. It is time to add it into your frying pan. Once this task is done everything should be cooked for an extra 3 to 5 minutes. The main point of this phase is to make the rice dry. If you cooked it well and it is not to soggy, your final cooking time will be reduced.
Add earlier cooked rice.
Step 5: Once you can see that all ingredients come together, are well mixed and look cooked, it is done!
Make sure everything is well mixed and hot!
BULLY BEEF AND CABBAGE POTJIE: [POTJIEKOS]
600 g bully beef, cut into small cubes
250 g shell noodles, cooked and drained
20 ml oil
1 large onion, chopped
2 baby cabbages, finely chopped
salt and black pepper to taste
Method
•Heat the oil in a hot Potjie and saute the onions until glossy.
•Add the cabbage and sauce until the cabbage softens.
•Season to taste and add the bully beef cubes.
•Use a fork to mash a few of the cubes.
•Stir and heat over low heat until warmed through.
•Add the noodles.
•Simmer until warm and serve.
Serves 4.
CORNED BEEF HASH CAKES: [Source Super Food Ideas Recipe by Dixie Elliott - Photography by Steve Brown]Hash browns are given a meaty make-over in this delicious corned beef version.
INGREDIENTS:
•1.2kg potatoes, whole, unpeeled
•350g sliced corned beef, roughly chopped [you can use canned bully beef, not the cheap one, please]
•2 tablespoons wholegrain mustard
•1/4 cup finely chopped chives
•2 eggs, lightly beaten
•1 cup White Wings Plain Flour
•2 tablespoons olive oil
•1 tablespoon butter, melted
•fruit chutney, to serve
HERE’S HOW:
1.Step 1: Line a baking tray with baking paper. Place potatoes into a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 25 to 30 minutes or until tender. Drain. Allow to cool for 10 minutes.
2.Step 2: Roughly mash potatoes (so that they are still chunky). Set aside for 30 minutes to cool completely.
3.Step 3: Add beef, mustard, chives, eggs, and salt and pepper to potato. Stir until combined. Place flour into a separate bowl. Using 1/4 cupful of mixture at a time, shape potato mixture into 8cm (diameter) patties. Place onto prepared tray. Refrigerate for 2 hours or until firm. Lightly coat patties in flour.
4.Step 4: Preheat a barbecue plate over medium heat. Combine oil and butter. Brush over barbecue plate. When sizzling, add patties. Cook for 3 to 4 minutes each side or until golden. Serve with chutney.
CORNED BEEF HASH AND EGG:
Serves: 4
Prep time: 10 mins
Cooking time: 10 mins
Total time: 20 mins
A hearty dish using ingredients you'll find in your cupboard that's perfect for brunch or comfort food and it'll go down great with all the family!
INGREDIENTS:
•340g can corned beef, cut into bite size pieces
•567g can new potatoes, drained and thickly sliced
•198g can sweetcorn, drained
•1 onion, thinly sliced
•2tsp English mustard powder
•1tbsp Worcester sauce
•2tbsp vegetable oil
•4 eggs
•1tbsp parsley, finely chopped
•Crusty bread
WHAT TO DO:
1.Place corned beef in a bowl, add mustard powder and Worcester sauce and mix well.
2.In a large frying pan, heat oil, add onion and fry until soft.
3.Add potatoes and continue frying until they begin to turn brown.
4.Add corned beef and sweetcorn, continue frying until all the ingredients are heated through.
5.Stir through the parsley, place on a warm serving dish and keep warm. Fry the eggs and serve immediately on top of the corned beef.
6.Delicious served with crusty bread.
CORNED BEEF AND CABBAGE EGG ROLLS: [ THE COOKING BRIDE - LISA B]
Cook time: 5 mins
Total time: 5 mins
Serves: 4-6
INGREDIENTS:
•1 - 1½kg cooked corned beef, diced
•1½ cups steamed or roasted cabbage, chopped
•Salt and pepper, to taste
•10-12 egg roll wrappers
•¼ cup water
•Oil for frying
WHAT TO DO:
1.In a medium mixing bowl, combine corned beef and cabbage. Season with salt and pepper if desired.
2.Lay one egg roll wrapper on a flat surface so that one of the points is facing you. Spoon about 1-2 tablespoons of the corned beef and cabbage mixture horizontally along the widest part of the wrapper. Using your finger, dab a little water on the end of the point closest to you. Fold the point over the mixture.
3.Dab water onto the two outer corners. Fold them into the middle, forming something that resembles an open envelope.
4.Gently roll the wrapper towards the remaining point, being sure to tuck in any loose edges. Seal the point with another dab of water.
5.Heat the oil in a large skillet over medium high heat. When the oil is ready, reduce heat to medium. Working in batches, add the egg rolls to the hot oil. Fry until the wrapper is crispy and golden brown, about 3-5 minutes, turning halfway through.
6.Remove eggrolls from the hot oil and drain on paper towels. Sprinkle with additional salt if desired.
REUBEN CASSEROLE:
Today's recipe: A reuben sandwich in a casserole: leftover corned beef with sauerkraut and Swiss cheese.
NEXT TIME:
I might cook some egg noodles or add some caraway or spinach or top it all with mashed potatoes. It's a casserole: it's flexible!
Hands-on time: 15 minutes
Time to table: 45 minutes
Serves 4 as main dish, 8 as side dish
YOU NEED:
16 ounces good sauerkraut (typically, this means from a jar or bag from the refrigerated section) rinsed, drained and squeezed
8 ounces cooked corned beef, diced
2 tablespoons grated onion
8 ounces Swiss cheese, grated
1/2 cup light Thousand Island dressing (how to make 1000 Island dressing)
Pepper to taste
WHAT TO DO:
Preheat oven to 350F. Spray 8x8 or 9x9 or pie dish with cooking spray. Mix all ingredients. Arrange in dish and bake for about 30 minutes.
STUFFED CORNED BEEF PIES: [jehan can cook]
Author: Jehan P
INGREDIENTS:
•12 oz Corned Beef
•2 whole scallion, finely chopped
•½ onion, chopped
•4 cloves garlic, minced
•10 sprigs thyme, leaves removed and chopped
•¼ tsp black pepper
•1 tsp parsley, finely chopped
•1 tbsp canola oil + enough to fry bake
•1 tbsp butter
•1 float bake recipe [scon mix/puff pastry or bread dough]
WHAT TO DO:
1.Make the dough for the bake, then set it aside to rise.
2.Meanwhile place a large frying pan on the stove over medium heat. Add oil and butter. When butter has melted add onion and sautee until soft, for about 3 minutes. Add garlic and thyme and cook for an additional 30 seconds, stirring frequently.
3.Add corned beef and using a large spoon, break into smaller pieces. Add scallion and pepper and cook for 5 minutes, stirring occasionally. Set aside to cool.
4.At this point the dough should be ready. Now on a floured surface, roll the dough to ½ inch thickness and cut with a 5 inch round cutter. A drinking glass will also do the trick.
5.Place the circle of dough in you palm then take a spoonful of the cooled corned beef and place it in the middle.
6.Pinch the edges of the dough to form a seal around the corned beef mixture, forming a ball. Place on a floured surface and flatten gently with you palm. Do this slowly to ensure that the stuffing doesn’t burst through the dough.
7.Place a deep saucepan over a medium fire.
8.When oil is hot, carefully place bake into the oil and fry until golden brown, flipping once to brown both sides.
9.Remove from oil with a slotted spoon and place on a plate lined with paper towel to drain and cool. Serve warm.
NOTES:
If the dough is still a bit raw on the inside but the outside is completely cooked, this means the heat is too high. I’ve found that 3 minutes per side was perfect.
CORNED BEEF AND POTATO PIE: [tesco real food -Customer recipe by Julia Kiss]
•Serves 6
•40 mins to prepare and 40 mins to cook
INGREDIENTS:
10oz plain flour, sifted
2.5oz cold butter
2.5oz cold lard
good pinch salt
cold water
2tbsp milk, to glaze the pie
medium sized potatoes (such as Maris Piper or King Edwards)
small white onion, finely chopped
knob butter, to saute the chopped onion
tin of good quality corned beef choped up
knob, butter to add to the mashed potatoes
vegetable stock cube
pinch salt, to season the mashed potatoes
pinch white pepper, to season the mashed potatoes
Grease 20cm by 20cm pie tin and preheat the oven to 180°C.
WHAT TO DO:
Sift the flour into a bowl, add the salt, add the butter and lard, cut up and rub into the flour until it resembles breadcrumbs. Add very cold water, bit by bit, mixing with a knife, then bring it together with your hands till the pastry forms a ball, try not to add too much water, just enough. Cover in cling film and chill.
Peel and chop the potatoes, put them in a large pan of water, add the vegetable stock cube and boil until tender, for approximately 20 minutes. Drain the potatoes and mash, add the knob of butter and plenty of salt and pepper, and mix it all together.
Saute the onions in the knob of butter until soft and then stir into the mashed potato. Chop the corned beef into small squares and stir it into the potato mix with a fork till all combined well.
Take the pastry from the fridge and let it rest for five minutes before rolling it out. Roll out just over half of the pastry on a floured surface and line the bottom of the tin with it. (Roll out the remaining pastry for the top of the pie and leave to one side).
Fill the pie with the potato and corned beef mixture. Wet the edge of the pie dish, lay on the lid, and with a sharp knife trim the pastry from around the pie. Knock up the sides of the pastry, press around the edge with a fork and crimp the edge of the pie with your fingers.
Make slits in the top of the pie for the steam to escape. Make some pastry leaves with the spare pastry and decorate the pie. Brush the top of the pie with milk.
Place the pie in the middle of the oven for about 40 minutes, but check after 30 minutes.
TIPS:
Boiling the potatoes with a stock cube in the water adds more flavour. The filling can be made the day before ready to assemble the pie when needed.
CORNED BEEF POTATO CAKES:
12 potato cakes
INGREDIENTS::
•4 cups peeled, large diced potatoes (about 1 lb. potatoes)
•1/4 cup whole milk, heated
•1 teaspoon kosher salt
•1/2 teaspoon black pepper
•1/4 cup all-purpose flour
•2 tablespoon melted unsalted butter
•1/2 cup diced corned beef
•1 teaspoon onion powder
•1 large egg, beaten
•2 tablespoons unsalted butter (for cooking)
•1 tablespoon finely chopped chives
WHAT TO DO:
1.Start by boiling the potatoes until tender. Add the diced potatoes to a large pot of liberally salted water. Bring the water to a boil, and boil until the potatoes are tender. It can take up to 15 minutes for the water to boil and then another 8-10 minutes for potatoes to become tender.
2.Once potatoes are tender, drain in colander but do not rinse. Add drained potatoes to the bowl of a stand mixer and then add the warmed milk, kosher salt and black pepper.
3.Mix well on medium speed until potatoes are light and whipped. Add the flour, melted butter, corned beef and onion powder.
4.Turn the mixer on medium then add the egg as the mixer works the dough. Whip until combined. Scrape down sides of the bowl as needed.
5.In a large skillet, add the two tablespoons of butter over medium high heat. Once melted, use a 1/4 cup measure sprayed with non-stick spray to add potato batter to the pan. Cook four cakes at a time, three minutes per side. Flip the cakes carefully because they will not be very firm overall. Use the side of the spatula to reshape the cakes as needed.
6.Once the potato cakes are done, place on a platter in single layer - do not stack. Sprinkle with chives.
7.Repeat the process with remaining batter. Add more butter or non-stick spray to the skillet if needed during the process.
8.Serve immediately as is or with sunny-side up eggs.
Note:
that potato cooking time is included in prep time. Only the time to cook the actual potato cakes is included in cook time.
CORNED BEEF HASH PATTIES: [By The Canadian Living Test Kitchen]
•Portion size 8
INGREDIENTS:
2 baking potatoes, peeled
12oz (340 g) corned beef
3tbsp (45 mL) butter
1onion, finely chopped
2 cloves garlic, minced
1tsp (5 mL) dried oregano
1/4tsp) (1 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) minced fresh parsley
1 tbsp (15 mL) Dijon mustard
WHAT TO DO:
In saucepan of boiling salted water, cover and cook potatoes until slightly softened, about 10 minutes. Drain and let cool slightly; grate coarsely.
Meanwhile, cut corned beef into chunks; place in food processor and pulse until finely chopped. Set aside.
Meanwhile, in large nonstick skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion, garlic, oregano, salt and pepper until softened, about 5 minutes. Add potatoes and corned beef; heat, stirring, until combined, about 3 minutes. Remove from heat; mix in parsley and mustard. Let cool slightly, about 10 minutes.
Divide into 8 mounds; using hands, form into scant 1/2-inch (1 cm) thick patties. Wipe out skillet; add half of the remaining butter and heat over medium-high heat. Fry half of the patties, turning once, until crisp, about 6 minutes. Repeat with remaining patties and butter. (Make-ahead: Place in single layer on baking sheet; cover and refrigerate for up to 8 hours. Uncover and reheat in 400°F/200°C oven until hot, about 15 minutes.)
.by Kos vir kampeerders met idees vir kampering on Friday, June 3, 2011 at 1:54pm.
Uie, so 3 – 4 , maar ek hou nogal van uie, so ek sal nog meer insit.
Knoffel (dis my eie toevoeging, maar ek like dit ook!) So een huisie, fyn gekap.
Braai die lotjie in botter/marge (verkieslik nie olie nie, die botter gee ‘n lekker smaak) tot sag.
Boeliebeef 1 – 2 blikkies, opgesny in blokkies.
Roer in saam met die uie en braai dit ‘n rukkie.
Skil aartappels, soveel as wat jy dink genoeg is vir jou mense – dis die aartappels wat hulle gaan dik maak.
Sny in kleinerige blokkies en gooi bo-op die uie-en boeliebeefmengsel. MOENIE DEURMEKAAR ROER NIE.
Geur met sou en peper.
Gooi ‘n knertsie water by – so 50 ml
Baie NB:
Stip met botter/margarien.
Sit deksel op en kook tot gaar. (ongeveer ‘n uur) Matige hitte
Die uie en boeliebeef behoort effens aan te brand – dis deel van die lekker.
Roer die hele spulletjie deurmekaar en enjoy!
BOELIEBEEF-KONKOKSIE:
.by Kos vir kampeerders met idees vir kampering on Monday, June 6, 2011 at 4:57pm..
125 g spekvleis in stukkies gesny
2 knoffelhuisies, fyngedruk
2 ertappels, geskil en in blokkies gesny
2 groot ryp tamaties, ontvel en fyngekap
250 ml hoenderaftreksel of een hoenderblokkie, of hoendersop
1 blik bief in blokkies gesny
2 ml gemengde kruie
sout en peper
4 snye roosterbrood met botter gesmeer en in vingers gesny.
Braai die spekvleis tot gaar, maar nie bros nie.
Voeg knoffel en ertappels by en roerbraai ongeveer 1 minuut lank.
Voeg die tamaties en aftreksel by.
Verlaag die hitte en prut tot ertappels gaar is,
Voeg die res van die bestanddele by behalwe die roosterbrood.
Prut saam vir 5 minute.
Dien op met die gesmeerde roosterbrood.
Genoeg vir 4 mense.
DEEG VIR BULLYBEEF-SKYWE:
by Kos vir kampeerders met idees vir kampering on Wednesday, April 27, 2011 at 12:26pm
Klits 125 ml melk en 1 eier saam.
Voeg by: 180 ml koekmeelblom
5 ml sout
knypie peper
Meng tot gladde beslag.
Doop skyfies vleis (± 1 - 1½ cm dik gesny) in beslag en braai in olie.
TOASTED BULLY BEEF SAMIES:
Bread, margerine and your choice of filling (Try Bully Beef with tomato onion and cheese and chutney)
Prepare sandwich as normal, buttering the outside thoroughly. Place whole on skottel and brown both sides.
KOOL EN BOELIEBIEF:
2 uie in ringe gesny
3 knoffelhuisies, fyngedruk.
Olie
700g kool in dun repies gesny
5 aartappels
5 ml karwysaad
1 blik boelie
1 k vleisaftreksel of oxo
sout en peper
knypie neutmuskaat
Soteer die uie & knoffel in bietjie olie tot sag.
Voeg kool & karwysaad by en roerbraai tot glansend.
Skep uit en hou eenkant.
Braai biefblokkies bruin in dieselfde pan & skep uit.
Voeg meer olie by indien nodig, en braai aartappelblokkies effens.
Voeg aftreksel by, bedek en prut tot sag.
Voeg kool en bief by en meng deeglik.
Geur na smaak en dien warm op.
Genoeg vir 6 persone.
BULLYROL: [(Maureen van Lill)]
Bestanddele
1 x Blaardeeg
Marmite
1 eier (geklits)
1 blikkie bullybief
1 ui - fyngekap
Koppie kaas
2 eetlepels Chutney
Green Pepper na smaak (opsioneel)
Metode
Kap die ui fyn.
(Ek kook die fyngekapte ui met 'n bietjie water in die mikrogolf vir so 1 minuut net om die ergste branderigheid uit te haal).
Meng die ui en Bullybief.
Rol blaardeeg oop.
Neem die agterkant van 'n teelepel en "smeer" die marmite eweredig oor die blaardeeg.
Skep bogenoemde gemengde bestanddele op blaardeeg. Versprei eweredig. Rol blaardeeg op.
Plaas op bakplaat.
Sny blaardeeg ? moenie deursny nie.
Verf geklitste eier oor vleisrol.
Bak op 180 grade tot goudbruin.
Kan warm of koud geniet word.
Kan ook as hoofgereg bedien word, met slaai daarby.
VINNIGE BOELIEBIEF PASTA:
Hierdie gereg kan binne 30 minute voorberei word en is ideaal as al die vleis al op is.
• 2 kg Pasta
• 4 teelepels sout (vir pasta)
• 5 blikkies boeliebief (in klein blokkies gesny)
• 3 blikkies tamatie-en-uiesmoor
• 3 blikkies pitmielies of geroomde suikermielies
• 4 uie en groen rissie in repies gesny (opsioneel – braai apart in olie)
• sout, peper en ander smaakmiddels
Kook pasta gaar. Voeg alles daarby in en laat deurwarm word vir nog 15 minute. Bedien dadelik.
BOELIEBIEF VETKOEK: [Ma San vanuit Niekerkshoop]
500ml (2 koppies) koekmeelblom
5ml (1 klein teelepel) sout
10ml (2 teelepels) bakpoeier
1 eier
water of melk
1 blik (340g) boeliebief, fyngedruk
Meng bestandele met water of melk en maak aan soos vetkoek deeg. Voeg die boeliebief by. Bak soos vetkoek in warm olie. Strooi Aromat of Fondor oor.
EENBAKETE MET SOUTBEESVLEIS: [maak hom in jou potjie]
Bietjie olie
2 Uie Gekap
½ Pakkie Spek, gekap
2 Knoffelhuisies, gekneus
½ Teel Gedroogde pietersielie
1 Rooi Soetrissie, ontpit en in blokkies gesny
1 Blik Soutbeesvleis, fyn gemaak
1 Blik Geroomde sampioene
1 Blik Sampioene in skyfies gesny
2 Teel Bruinsuiker
1 Teel Kerriepoeier
3 Eetl Blatjang
1 Teel Worcestersous
Sout en gemaalde swartpeper na smaak
1 Koppie Water
3 Koppie Amper gaar rys
1 Koppie Cheddarkaas, gerasper
Stel oond op 180C. Soteer uie, spek en knoffel oor lae hitte tot sag. Voeg pietersielie en soetrissie by en soteer nog ‘n bietjie. Voeg die soutvleis en al die sampioene by. Meng suiker, kerrie, blatjang, worcestersous, sout en peper met water en roer goed deur. Voeg by vleismengsel in kastrol en prut oor lae hitte vir 5 minute. Skep rys in ‘n groot genoeg gesmeerde oondbak. Skep vleismengsel bo-op en sprinkel kaas oor. Bak vir 30 minute of tot alle vloeistof geabsorbeer is.
CHAKALAKA BOELIEBEEF: [onbekend]
Ek het altyd die gereg vir die kinders gemaak toe hulle nog in die huis was. Ek het dit ook altyd vir die manne gemaak as ons in die veld is en hulle het gesmul daaraan.
Hierdie is 'n "stew" en niks word gebraai nie. Daar's nie 'n voorgeskrewe resep nie en alles word volgens smaak en grille bygevoeg. Een blikkie "Boelie Beef" vir drie porsies.
Plaas die Boelie Beef in 'n medium pot.
Vul met water totdat die Boelie Beef net bedek is en laat kook.
Sit een blokkie hoender ekstrak by.
Kerf een ui by
Snipper een tamatie en gooi by.
Een telepel knoffel, of na smaak.
Een telepel bruin asyn
Voeg van jou gunsteling kerrie by volgens smaak.
Half tot een telepel borrie.
Sny een medium aartappel in klein blokkies en voeg by.
Jy kan 'n derts appelkooskonfyt of bruinsuiker ook bysit as jy wil.
Plaas die deksel op en laat die goed prut oor 'n lae hitte.
Roer af en toe en druk die Boelie Beef in stukkies soos dit sag word en voeg water by indien nodig.
Net voor die aartappels sag is, gooi jy 'n blikkie chakalaka by. (Medium Spice)
Sodra die aartappels sag is kan jy maar weglê.
Dit is heerlik op pap, rys, roosterbrood of saam met 'n broodrolletjie.
CORNED BEEF HASH CAKES: [Super Food Ideas - Photography by Steve Brown]
Ingredients
1.2kg potatoes, whole, unpeeled
350g sliced corned beef, roughly chopped
2 tablespoons wholegrain mustard
1/4 cup finely chopped chives
2 eggs, lightly beaten
1 cup Plain Flour
2 tablespoons olive oil
1 tablespoon butter, melted
fruit chutney, to serve
METHOD:
Line a baking tray with baking paper. Place potatoes into a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 25 to 30 minutes or until tender. Drain. Allow to cool for 10 minutes.
Roughly mash potatoes (so that they are still chunky). Set aside for 30 minutes to cool completel
Add beef, mustard, chives, eggs, and salt and pepper to potato. Stir until combined. Place flour into a separate bowl. Using 1/4 cupful of mixture at a time, shape potato mixture into 8cm (diameter) patties. Place onto prepared tray. Refrigerate for 2 hours or until firm. Lightly coat patties in flour.
Preheat a barbecue plate over medium heat. Combine oil and butter. Brush over barbecue plate. When sizzling, add patties. Cook for 3 to 4 minutes each side or until golden. Serve with chutney.
CORN BEEF CABBAGE ROLLS:
Ingredients:
1 large head cabbage or 2 medium heads
3 cups diced cooked corned beef
3 cups diced cooked potatoes
1 teaspoon dried leaf thyme, crumbled
dash black pepper
1/2 teaspoon salt
1 large egg, slightly beaten
1 cup beef broth
2 tablespoons butter
2 tablespoons flour
1 cup milk
1 cup shredded mild Cheddar cheese
salt and pepper, to taste
PREPARATION:
Heat oven to 350°.
Separate leaves from cabbage. Put leaves in a large cooking pot with a little water; cover and let the leaves steam just until slightly wilted and flexible.
In a large bowl, combine the diced leftover corned beef with the potatoes, thyme, salt, and pepper. Stir in the egg. Shape some of the corned beef mixture into a small ball, depending on the size of the cabbage leaf you are stuffing. Place on the cabbage leaf, tuck sides in, and roll up. Place in a large baking dish or Dutch oven, seam-side down. Repeat with remaining corned beef mixture and cabbage leaves, until all are used. If you have any cabbage leaves left, you can add them to the pot. Pour beef broth over the cabbage, cover tightly, and bake for about 30 to 40 minutes.
Meanwhile, make the sauce. In a saucepan over medium heat, melt the 2 tablespoons of butter. Stir in flour until blended and smooth. Add the milk and continue cooking, stirring, until thickened. Add the cheese and cook until melted. Taste and add salt and pepper, to taste.
Serve cabbage rolls with the cheese sauce.
Serves 6 to 8.
MY WENK:
Kan in platboompan gedoen word by 'n kamp of in jou Buksie-oondjie.
Hierdie kan jou “corn beef’ wees wat van gekookte “Silverside” gemaak word of jy kan die blikkies “bully beef” gebruik.
CORNED BEEF AND RICE:
Ingredients
Corned beef (I used the canned stuff - love that key thingie)
Eggs
Rice, preferably a day old
How to make Corned Beef & Rice:
This is a very simple one to make, but great for a lazy Sunday morning. This is a comfort food for me - my father used to make it every once in a while when I was a kid.
1.Break up the corned beef in the pan. It's oily enough so shouldn't really be any need for more oil unless your heart is aching for another clog.
2.Add in the rice bit by bit. The corned beef can be quite salty so you'll want at least a 2:1 ratio of rice to corned beef. Break it up and fold together with your weapon of choice.
3.Last, make a well in the center of the pan and cook the eggs about 3/4 of the way through before mixing in with the rest.
Note: An alternative to mixing the egg in is to poach it top by adding the egg after it's all finished on top and letting it sit with the cover on. The runny egg goes well with the salty corned beef.
CORNED BEEF HASH WITH JICAMA: [from MasterCook]
Corned Beef Hash and Cheese Casserole:
Recipe By :Ginny Larsen
Serving Size : 4
12 to 18 ounces corned beef, canned (depending on what brand you use)
4 cups turnips -- (about 4 medium turnips, or use 4 cups jicama) peeled and diced small
1/2 medium onion -- chopped (or you can use 1/8 cup of onion flakes)
2 cups fiesta blend shredded cheese (or cheddar)
3 eggs
1/2 cup parmesan cheese
METHOD:
About 30 minutes before you put the casserole together, dice the turnips and let them soak, either in milk (but then you are getting the lactose), or better, in water with sweetener added. I used Fasweet liquid sweetener. It cuts the bitter taste of the turnips and makes them more "potatoey" like. this is optional, but I think it makes them better. Also sprinkle in some salt to the water. I didn't measure, just poured some in. Stir and let sit for 30 minutes. (If you use jicama you can soak in salted water for about 30 min.)
Drain the turnips and cook in boiling water for 10 minutes (20 for jicama, or until tender). Drain. Cut up the corned beef into cubes or shred with fork, and mix both the turnips and the corned beef in a baking dish. Sauté onions. Mix in onions and 1 1/2 cups of the cheese. Beat eggs and stir them into the casserole. Sprinkle the top with remaining Fiesta blend cheese, and the parmesan cheese.
Bake in a preheated 350 degree F. oven for 45 to 50 minutes or until lightly browned on top and knife inserted in center comes out clean.
MY WENKE:
Maak in platboompot soos wat jy sou potbrood bak of in jou Buksie-oondjie.
JICAMA - Is 'n soet bolgroente, lyk soos 'n aartappel of raap. Smaak is baie soos 'n "gem squach".
BULLY BEEF BONANZA: [THE BUTLERS]
Friday night supper in our household is a very casual affair. When its not Pizza from Butlers its normally a one pot fits all kinda dish.
Tonight is an oldie but goodie.
1 tin Bully-beef(Corned meat) chopped into very small cubes
1 tin baked beans in tomato sauce
1 onion- chopped
1 tin chopped peeled tomato
1 tsp salt
1tsp dhania powder
1 tsp chilli-powder
1 tsp brown sugar
2 Tbls chutney
METHOD:
Fry the onions in a little olive oil.
Add the remainder of the ingredients and stir frequently until it begins to boil.
Turn down the heat and simmer for 10 minutes, stirring occasionally to prevent burn.
Serve with rice.
Delicious, oh so very easy, and very little washing up to do. Perfect for a Friday night.
BULLY BEEF BREDIE:
2 kop gevriese gemengde groente
3 aartappels gewas, geskil en gaargemaak
1 blik bully beef
1 kop atchar
METODE:
Sit die groente, aartappels en bully beer in ‘n braaipan.
Verhit oor lae tempratuur tot by kookpunt.
Voeg die atchar by, meng deeglik.
Bedien met rys of brood.
OWAMBO-SPECIAL: [JOHAN BUITENDACH]
4 blikkies tamatieboontjies [baked beans]
1 blikkie appelkooskonfyt
2 blikkies boeliebeef, in blokkies gesny
2 uie gekap
2 rissies, fyn gekap
2e chutney
Sout en peper na smaak
MAAK DAN SO:
Sit die bestanddele in ‘n pot en prut vir 15 minute tot gaar.
Bedien saam met rys, pap of kapokaartappels.
Ook lekker vir ontbyt met brood en gebakte eier.
CORNED BEEF HASH AND CHEESE CASSEROLE: [Recipe By :Ginny Larsen]
Serving Size : 4
12 to 18 ounces corned beef, canned (depending on what brand you use)
4 cups turnips -- (about 4 medium turnips, or use 4 cups jicama) peeled and diced small
½ medium onion -- chopped (or you can use 1/8 cup of onion flakes)
2 cups fiesta blend shredded cheese -- I get it at Walmart (or cheddar)
3 eggs
½ cup parmesan cheese
WHAT TO DO:
About 30 minutes before you put the casserole together, dice the turnips and let them soak, either in milk (but then you are getting the lactose), or better, in water with sweetener added. I used Fasweet liquid sweetener. It cuts the bitter taste of the turnips and makes them more "potatoey" like. this is optional, but I think it makes them better. Also sprinkle in some salt to the water. I didn't measure, just poured some in. Stir and let sit for 30 minutes. (If you use jicama you can soak in salted water for about 30 min.)
Drain the turnips and cook in boiling water for 10 minutes (20 for jicama, or until tender). Drain. Cut up the corned beef into cubes or shred with fork, and mix both the turnips and the corned beef in a baking dish. Sauté onions. Mix in onions and 1½ cups of the cheese. Beat eggs and stir them into the casserole. Sprinkle the top with remaining Fiesta blend cheese, and the parmesan cheese.
Bake in a preheated 350 degree F. oven for 45 to 50 minutes or until lightly browned on top and knife inserted in center comes out clean.
MY WENK:
Maak in platboompan met deksel op en kooltjies op die deksel.
CORNED BEEF AND RICE:•
Ingredients
Corned beef (I used the canned stuff - love that key thingie)
Eggs
Rice, preferably a day old
This is a very simple one to make, but great for a lazy Sunday morning. This is a comfort food for me - my father used to make it every once in a while when I was a kid.
1.Break up the corned beef in the pan. It's oily enough so shouldn't really be any need for more oil unless your heart is aching for another clog.
2 Add in the rice bit by bit. The corned beef can be quite salty so you'll want at least a 2:1 ratio of rice to corned beef. Break it up and fold together with your weapon of choice.
3 Last, make a well in the center of the pan and cook the eggs about 3/4 of the way through before mixing in with the rest.
Note: An alternative to mixing the egg in is to poach it top by adding the egg after it's all finished on top and letting it sit with the cover on. The runny egg goes well with the salty corned beef.
BULLY BEEF WITH RICE AND VEGGIES:
This is a really quick and cheap dinner option. It will take you approximately 15 min to make it, depending on the rice cooking time. It will feed 2 extremely hungry adults or family of 4 (2+2) if you eat regularly In case you want to make more food at a lower cost, just add more rice.
So what will you need:
200g of rice
350g of corned beef
3 medium size peppers
3 medium size onions
1 x tin of sweetcorn (optional)
WHAT TO DO:
Step 1: Cook the rice. It is important NOT to overcook it, as it will be heated up again with everything else at the final stage.
Step 2: Cut your corned beef into small cube sized pieces. Cut peppers and onions into large size chunks cut everything into big chunks.
Step 3: Preheat a big frying pan and add some oil olive. When hot add the onions and peppers, and cook slightly. After 3 to 4 minutes add the corned beef and sweetcorn, if you choose to use it. Cook for additional 2 minutes.
Cook lightly, so veg are not over cooked.
Add corned beef and sweetcorn (optional).
Step 4: At this point your rice should be cooked and drained. It is time to add it into your frying pan. Once this task is done everything should be cooked for an extra 3 to 5 minutes. The main point of this phase is to make the rice dry. If you cooked it well and it is not to soggy, your final cooking time will be reduced.
Add earlier cooked rice.
Step 5: Once you can see that all ingredients come together, are well mixed and look cooked, it is done!
Make sure everything is well mixed and hot!
BULLY BEEF AND CABBAGE POTJIE: [POTJIEKOS]
600 g bully beef, cut into small cubes
250 g shell noodles, cooked and drained
20 ml oil
1 large onion, chopped
2 baby cabbages, finely chopped
salt and black pepper to taste
Method
•Heat the oil in a hot Potjie and saute the onions until glossy.
•Add the cabbage and sauce until the cabbage softens.
•Season to taste and add the bully beef cubes.
•Use a fork to mash a few of the cubes.
•Stir and heat over low heat until warmed through.
•Add the noodles.
•Simmer until warm and serve.
Serves 4.
CORNED BEEF HASH CAKES: [Source Super Food Ideas Recipe by Dixie Elliott - Photography by Steve Brown]Hash browns are given a meaty make-over in this delicious corned beef version.
INGREDIENTS:
•1.2kg potatoes, whole, unpeeled
•350g sliced corned beef, roughly chopped [you can use canned bully beef, not the cheap one, please]
•2 tablespoons wholegrain mustard
•1/4 cup finely chopped chives
•2 eggs, lightly beaten
•1 cup White Wings Plain Flour
•2 tablespoons olive oil
•1 tablespoon butter, melted
•fruit chutney, to serve
HERE’S HOW:
1.Step 1: Line a baking tray with baking paper. Place potatoes into a large saucepan. Cover with cold water. Bring to the boil over high heat. Reduce heat to medium. Cook, uncovered, for 25 to 30 minutes or until tender. Drain. Allow to cool for 10 minutes.
2.Step 2: Roughly mash potatoes (so that they are still chunky). Set aside for 30 minutes to cool completely.
3.Step 3: Add beef, mustard, chives, eggs, and salt and pepper to potato. Stir until combined. Place flour into a separate bowl. Using 1/4 cupful of mixture at a time, shape potato mixture into 8cm (diameter) patties. Place onto prepared tray. Refrigerate for 2 hours or until firm. Lightly coat patties in flour.
4.Step 4: Preheat a barbecue plate over medium heat. Combine oil and butter. Brush over barbecue plate. When sizzling, add patties. Cook for 3 to 4 minutes each side or until golden. Serve with chutney.
CORNED BEEF HASH AND EGG:
Serves: 4
Prep time: 10 mins
Cooking time: 10 mins
Total time: 20 mins
A hearty dish using ingredients you'll find in your cupboard that's perfect for brunch or comfort food and it'll go down great with all the family!
INGREDIENTS:
•340g can corned beef, cut into bite size pieces
•567g can new potatoes, drained and thickly sliced
•198g can sweetcorn, drained
•1 onion, thinly sliced
•2tsp English mustard powder
•1tbsp Worcester sauce
•2tbsp vegetable oil
•4 eggs
•1tbsp parsley, finely chopped
•Crusty bread
WHAT TO DO:
1.Place corned beef in a bowl, add mustard powder and Worcester sauce and mix well.
2.In a large frying pan, heat oil, add onion and fry until soft.
3.Add potatoes and continue frying until they begin to turn brown.
4.Add corned beef and sweetcorn, continue frying until all the ingredients are heated through.
5.Stir through the parsley, place on a warm serving dish and keep warm. Fry the eggs and serve immediately on top of the corned beef.
6.Delicious served with crusty bread.
CORNED BEEF AND CABBAGE EGG ROLLS: [ THE COOKING BRIDE - LISA B]
Cook time: 5 mins
Total time: 5 mins
Serves: 4-6
INGREDIENTS:
•1 - 1½kg cooked corned beef, diced
•1½ cups steamed or roasted cabbage, chopped
•Salt and pepper, to taste
•10-12 egg roll wrappers
•¼ cup water
•Oil for frying
WHAT TO DO:
1.In a medium mixing bowl, combine corned beef and cabbage. Season with salt and pepper if desired.
2.Lay one egg roll wrapper on a flat surface so that one of the points is facing you. Spoon about 1-2 tablespoons of the corned beef and cabbage mixture horizontally along the widest part of the wrapper. Using your finger, dab a little water on the end of the point closest to you. Fold the point over the mixture.
3.Dab water onto the two outer corners. Fold them into the middle, forming something that resembles an open envelope.
4.Gently roll the wrapper towards the remaining point, being sure to tuck in any loose edges. Seal the point with another dab of water.
5.Heat the oil in a large skillet over medium high heat. When the oil is ready, reduce heat to medium. Working in batches, add the egg rolls to the hot oil. Fry until the wrapper is crispy and golden brown, about 3-5 minutes, turning halfway through.
6.Remove eggrolls from the hot oil and drain on paper towels. Sprinkle with additional salt if desired.
REUBEN CASSEROLE:
Today's recipe: A reuben sandwich in a casserole: leftover corned beef with sauerkraut and Swiss cheese.
NEXT TIME:
I might cook some egg noodles or add some caraway or spinach or top it all with mashed potatoes. It's a casserole: it's flexible!
Hands-on time: 15 minutes
Time to table: 45 minutes
Serves 4 as main dish, 8 as side dish
YOU NEED:
16 ounces good sauerkraut (typically, this means from a jar or bag from the refrigerated section) rinsed, drained and squeezed
8 ounces cooked corned beef, diced
2 tablespoons grated onion
8 ounces Swiss cheese, grated
1/2 cup light Thousand Island dressing (how to make 1000 Island dressing)
Pepper to taste
WHAT TO DO:
Preheat oven to 350F. Spray 8x8 or 9x9 or pie dish with cooking spray. Mix all ingredients. Arrange in dish and bake for about 30 minutes.
STUFFED CORNED BEEF PIES: [jehan can cook]
Author: Jehan P
INGREDIENTS:
•12 oz Corned Beef
•2 whole scallion, finely chopped
•½ onion, chopped
•4 cloves garlic, minced
•10 sprigs thyme, leaves removed and chopped
•¼ tsp black pepper
•1 tsp parsley, finely chopped
•1 tbsp canola oil + enough to fry bake
•1 tbsp butter
•1 float bake recipe [scon mix/puff pastry or bread dough]
WHAT TO DO:
1.Make the dough for the bake, then set it aside to rise.
2.Meanwhile place a large frying pan on the stove over medium heat. Add oil and butter. When butter has melted add onion and sautee until soft, for about 3 minutes. Add garlic and thyme and cook for an additional 30 seconds, stirring frequently.
3.Add corned beef and using a large spoon, break into smaller pieces. Add scallion and pepper and cook for 5 minutes, stirring occasionally. Set aside to cool.
4.At this point the dough should be ready. Now on a floured surface, roll the dough to ½ inch thickness and cut with a 5 inch round cutter. A drinking glass will also do the trick.
5.Place the circle of dough in you palm then take a spoonful of the cooled corned beef and place it in the middle.
6.Pinch the edges of the dough to form a seal around the corned beef mixture, forming a ball. Place on a floured surface and flatten gently with you palm. Do this slowly to ensure that the stuffing doesn’t burst through the dough.
7.Place a deep saucepan over a medium fire.
8.When oil is hot, carefully place bake into the oil and fry until golden brown, flipping once to brown both sides.
9.Remove from oil with a slotted spoon and place on a plate lined with paper towel to drain and cool. Serve warm.
NOTES:
If the dough is still a bit raw on the inside but the outside is completely cooked, this means the heat is too high. I’ve found that 3 minutes per side was perfect.
CORNED BEEF AND POTATO PIE: [tesco real food -Customer recipe by Julia Kiss]
•Serves 6
•40 mins to prepare and 40 mins to cook
INGREDIENTS:
10oz plain flour, sifted
2.5oz cold butter
2.5oz cold lard
good pinch salt
cold water
2tbsp milk, to glaze the pie
medium sized potatoes (such as Maris Piper or King Edwards)
small white onion, finely chopped
knob butter, to saute the chopped onion
tin of good quality corned beef choped up
knob, butter to add to the mashed potatoes
vegetable stock cube
pinch salt, to season the mashed potatoes
pinch white pepper, to season the mashed potatoes
Grease 20cm by 20cm pie tin and preheat the oven to 180°C.
WHAT TO DO:
Sift the flour into a bowl, add the salt, add the butter and lard, cut up and rub into the flour until it resembles breadcrumbs. Add very cold water, bit by bit, mixing with a knife, then bring it together with your hands till the pastry forms a ball, try not to add too much water, just enough. Cover in cling film and chill.
Peel and chop the potatoes, put them in a large pan of water, add the vegetable stock cube and boil until tender, for approximately 20 minutes. Drain the potatoes and mash, add the knob of butter and plenty of salt and pepper, and mix it all together.
Saute the onions in the knob of butter until soft and then stir into the mashed potato. Chop the corned beef into small squares and stir it into the potato mix with a fork till all combined well.
Take the pastry from the fridge and let it rest for five minutes before rolling it out. Roll out just over half of the pastry on a floured surface and line the bottom of the tin with it. (Roll out the remaining pastry for the top of the pie and leave to one side).
Fill the pie with the potato and corned beef mixture. Wet the edge of the pie dish, lay on the lid, and with a sharp knife trim the pastry from around the pie. Knock up the sides of the pastry, press around the edge with a fork and crimp the edge of the pie with your fingers.
Make slits in the top of the pie for the steam to escape. Make some pastry leaves with the spare pastry and decorate the pie. Brush the top of the pie with milk.
Place the pie in the middle of the oven for about 40 minutes, but check after 30 minutes.
TIPS:
Boiling the potatoes with a stock cube in the water adds more flavour. The filling can be made the day before ready to assemble the pie when needed.
CORNED BEEF POTATO CAKES:
12 potato cakes
INGREDIENTS::
•4 cups peeled, large diced potatoes (about 1 lb. potatoes)
•1/4 cup whole milk, heated
•1 teaspoon kosher salt
•1/2 teaspoon black pepper
•1/4 cup all-purpose flour
•2 tablespoon melted unsalted butter
•1/2 cup diced corned beef
•1 teaspoon onion powder
•1 large egg, beaten
•2 tablespoons unsalted butter (for cooking)
•1 tablespoon finely chopped chives
WHAT TO DO:
1.Start by boiling the potatoes until tender. Add the diced potatoes to a large pot of liberally salted water. Bring the water to a boil, and boil until the potatoes are tender. It can take up to 15 minutes for the water to boil and then another 8-10 minutes for potatoes to become tender.
2.Once potatoes are tender, drain in colander but do not rinse. Add drained potatoes to the bowl of a stand mixer and then add the warmed milk, kosher salt and black pepper.
3.Mix well on medium speed until potatoes are light and whipped. Add the flour, melted butter, corned beef and onion powder.
4.Turn the mixer on medium then add the egg as the mixer works the dough. Whip until combined. Scrape down sides of the bowl as needed.
5.In a large skillet, add the two tablespoons of butter over medium high heat. Once melted, use a 1/4 cup measure sprayed with non-stick spray to add potato batter to the pan. Cook four cakes at a time, three minutes per side. Flip the cakes carefully because they will not be very firm overall. Use the side of the spatula to reshape the cakes as needed.
6.Once the potato cakes are done, place on a platter in single layer - do not stack. Sprinkle with chives.
7.Repeat the process with remaining batter. Add more butter or non-stick spray to the skillet if needed during the process.
8.Serve immediately as is or with sunny-side up eggs.
Note:
that potato cooking time is included in prep time. Only the time to cook the actual potato cakes is included in cook time.
CORNED BEEF HASH PATTIES: [By The Canadian Living Test Kitchen]
•Portion size 8
INGREDIENTS:
2 baking potatoes, peeled
12oz (340 g) corned beef
3tbsp (45 mL) butter
1onion, finely chopped
2 cloves garlic, minced
1tsp (5 mL) dried oregano
1/4tsp) (1 mL) salt
1/4 tsp (1 mL) pepper
2 tbsp (30 mL) minced fresh parsley
1 tbsp (15 mL) Dijon mustard
WHAT TO DO:
In saucepan of boiling salted water, cover and cook potatoes until slightly softened, about 10 minutes. Drain and let cool slightly; grate coarsely.
Meanwhile, cut corned beef into chunks; place in food processor and pulse until finely chopped. Set aside.
Meanwhile, in large nonstick skillet, melt 1 tbsp (15 mL) of the butter over medium heat; cook onion, garlic, oregano, salt and pepper until softened, about 5 minutes. Add potatoes and corned beef; heat, stirring, until combined, about 3 minutes. Remove from heat; mix in parsley and mustard. Let cool slightly, about 10 minutes.
Divide into 8 mounds; using hands, form into scant 1/2-inch (1 cm) thick patties. Wipe out skillet; add half of the remaining butter and heat over medium-high heat. Fry half of the patties, turning once, until crisp, about 6 minutes. Repeat with remaining patties and butter. (Make-ahead: Place in single layer on baking sheet; cover and refrigerate for up to 8 hours. Uncover and reheat in 400°F/200°C oven until hot, about 15 minutes.)